Friday, February 25, 2011

Tempeh Bacon Kale with Fire Roasted Tomatoes over Soft Polenta

Yesterday I was pretty wiped out when I got home from work.  I didn't feel like cooking anything that took a significant amount of time, but going out wasn't something I wanted to do either because dining in my PJs sounded marvelous.  I didn't have much to work with.  Just a bunch of kale, garlic and onions for veggies.  I could make pasta I thought...but no, I didn't feel like pasta either.  Polenta!  That was perfect, some smooth comfort food that cooked up quickly!  I also had some tempeh bacon in the fridge that I had opened earlier in the week and needed to use up, so I thought I could combine it with the kale, some canned fire roasted tomatoes I had and the garlic and onions to create a delicious saucy saute to go over the polenta.  Perfect!  Just the thought of it was making my mouth water because I was pretty hungry at that point.  It was delicious!  The sauce had almost a smokey quality with the fire roasted tomatoes and bacon, and it paired perfectly with the smooth creamy polenta!  I was feeling much more relaxed and happy after I had enjoyed every last bit of it!  It was a wonderful hearty meal with minimal effort!  Here is the recipe if you would like to try some!

Tempeh Bacon Kale with Fire Roasted Tomatoes over Soft Polenta
Serves 2

4 cups water
3/4 cup polenta
1 tsp sea salt
freshly ground pepper to taste
1/4 cup vegan parmesan cheese

2 Tbsp olive oil
1 8 oz pkg tempeh bacon
2 large shallots, sliced
3 garlic cloves, minced
1 tsp red pepper flakes
2 15 oz cans fire roasted tomatoes
sea salt
2 good sized bunches kale, washed and torn into pieces

Heat olive oil in a large non-stick skillet, and add tempeh bacon strips.  Cook about 3 minutes on each side until browned.  Remove from skillet, and cut into pieces, then set aside.  Add shallots to the pan, and cook for 5 minutes until softened, then add garlic, and saute for 30 seconds until fragrant.  Add red pepper flakes, tomatoes, and sea salt to taste.  Lower the heat to a simmer, and cook for about 15-20 minutes to allow flavor to develop.  Meanwhile, place 4 cups water in a large pot, and bring to a boil.  Add polenta, salt and pepper, and whisk constantly to prevent sticking and lumps.  Cook at a medium heat until polenta thickens to the consistnecy of porridge, about 10 minutes. Remove from heat, stir in parmesan and keep warm until ready to serve.   Once polenta is done cooking, add kale and bacon to tomato mixture, and cook until kale is heated through.  To serve, spoon polenta onto each plate, then top with kale mixture.  Serve! 


Sandra said...

This looks so filling and the colors are amazing. How cool to enjoy a meal like this while dining in your PJ's!

Belinda @zomppa said...

Looks like a super filling and flavorful meal - meals in PJs are the best.

Food Frenzy said...

This looks fantastic. Great photos!!!

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Sandra said...

Love this combo and I love those wonderful colors! Nicely done Amy!

Biren @ Roti n Rice said...

This sounds like a really comforting meal, easy to prepare and delicious! I like tempeh but have never heard of tempeh bacon. I will have to check it out.

Gloria J said...

Just reading the recipe makes my mouth water. Thanks for posting!

WizzyTheStick said...

This looks stunning. Kale looks similar to a type of spinach we have here in the Caribbean.

Dulce Dough said...

Looks fantastic!

veggietestkitchen said...

Wow, look very cool. I love polenta. This looks like a very balanced meal. You always cook great food. Cheers.

Kate @ said...

Sounds like a delicious meal you had there! And it was done in PJs...perfect!!!

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fantastic work.Thanks for sharing.

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